Jill Dupleix obviously likes her stir-fries because there are more than a few in this pack of recipe cards! But rest assured, for I think I may have finally exhausted their numbers. For this particular recipe card I stuck pretty true to the ingredients and instructions with the only major difference being that I sliced up a fillet of pork instead of using mince as advised. Didn’t have any pork mince to hand at the time but, of course, the beauty of stir-fries is their flexibility so feel free to use chicken, beef or lamb instead.

Wok-fried Green Beans with Chilli Pork

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

When ready to cook, heat the oil in a wok or saucepan to almost smoking on high heat. Add ginger, if using, for around 10 seconds before adding chilli and garlic. Stir-fry until fragrant before adding the pork. Keep moving meat around in pan until most pieces are cooked to medium-well before removing from pan and setting aside.

Add onion to the hot pan and allow to soften slightly before adding beans to the pan. Stir-fry until beans are bright green then cover with a lid for about a minute before removing lid to toss around. Cover for another minute or two before adding capsicum. Replace lid and check at 1 minute intervals for how cooked the vegetables are.

When vegetables are almost done, return pork to the pan and adjust seasoning only if necessary. Make sure to keep stir-frying until meat is cooked through before serving.

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About Me

Mademoiselle Délicieuse is Rita. Wife to the ever-patient Monsieur Poisson. Mother to the Mini-human. Australian-born but Hong Kong-Chinese at heart. Loves all things French. Tries to find time to be a food blogger.

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